Spicy Crispy Lotus Root
A quick and bold Hunan-style dish featuring tender-crisp lotus root slices tossed in a savory chili crisp sauce with a hint of garlic and tangy vinegar.
Story
This classic dish from Hunan province showcases lotus root's satisfying crunch. The rolling cut technique creates uneven edges that soak up sauce beautifully, while a quick vinegar bath keeps the slices pristine and white.
Ingredients
Lotus root
300g, peeled and cut into 3mm slices
Chili crisp
2 tablespoons
Garlic
3 cloves, finely minced
Rice vinegar
1 tablespoon
Light soy sauce
1 teaspoon
Sugar
1/2 teaspoon
Sesame oil
1 teaspoon
Vegetable oil
2 tablespoons
Green onions
2 stalks, sliced
Instructions
1
Prep the lotus root
Cut the peeled lotus root using a rolling cut (roll the vegetable while slicing) to create thin, irregular slices about 3mm thick. Immediately place them in a bowl of cold water mixed with rice vinegar—this stops discoloration and adds subtle tang.
2
Blanch the slices
Bring a pot of water to a gentle boil. Add the lotus root slices and cook for 1-2 minutes until they turn slightly translucent but still retain their crunch. Drain well and set aside.
3
Build the flavor base
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for 15 seconds until fragrant, then add the chili crisp and stir to release its oils.
4
Combine and finish
Add the blanched lotus root to the wok along with soy sauce, sugar, and sesame oil. Toss everything together for 1-2 minutes until well coated and heated through. Remove from heat, garnish with green onions, and serve immediately.
